La carte
La carte
For Start, the entries
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Terrine of French Duck Foie Gras 33
Lemon Thyme
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Tuna Carpaccio 28
Chef's sauce
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Mojito marinated langoustines, Fennel 26
Mushroom waffle
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Smoked Salmon Tartare 18
Lemon
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Octopus 26
Artichoke Chorizo
To continue, the sea, the land
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Blue lobster drowned in Espelette butter 68
Lasagne Petit Pois à la Française
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Back of cod 40
Risotto Asparagus Saffron
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Duck fillet 33
Asparagus Polenta
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Filet of Charolais Beef 48
Béarnaise Sauce
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Vol au vent 38
Asparagus Morels
Pour Poursuivre, cheese
To finish
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Chocolate texture 18
Cocoa
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Mascarpone 16
Strawberries Rhubarb
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Campari 16
Orange
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Crème Brulée 12
Tahitian vanilla
Suggestions
Every Wednesday and Thursday evening:
2-course frog legs (on reservation) 33€/pers
By reservation 48 hours in advance
Vol au Vent Bourgeois: Veal sweetbreads, Poultry, Morels, Foie Gras, Lobster, Langoustine 75€/per person from 2
